Ingredients:

  • 1/2 cup (65g) raw pepitas (pumpkin seeds)
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 cups (50g) packed fresh basil leaves
  • 2 cloves (6g) garlic, peeled
  • 1 tbsp (15ml) fresh lemon juice
  • 1/3 cup (30g) grated Parmesan cheese
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the raw pepitas in a small skillet over medium-low heat. Toss frequently for 3–5 minutes until they smell nutty and turn a shade darker, then remove from heat immediately.
  2. Add the toasted pepitas, garlic, and lemon juice to the food processor. Pulse 5–7 times until the seeds are coarsely chopped.
  3. Add the fresh basil leaves. Pulse in short bursts until the basil is finely chopped but not pureed.
  4. While the processor is running on low, slowly drizzle in the olive oil. Once smooth, stir in the Parmesan, salt, and pepper, then pulse one final time to combine.